Grilled Chicken with Avocado, Tomato and Corn Salsa

I don't have a picture of this.... the batteries ran out in my camera..... but this is really good!
You could probably leave out the avocado and add extra tomatoes...... that's for you Erin.

4 chicken breasts
1/4 c. lime juice
1 Tbsp. olive oil
2 Tbsp. sugar
1/4 tsp. salt
1 avocado
1 large tomato
1 c. corn
1/4 c. red onion
cilantro, if desired

Brush the chicken with some olive oil and sprinkle with salt and pepper. Grill until cooked through. Chop the avacado and tomato and combine in a bowl. Add the corn and chopped onion. In a separate bowl mix the olive oil, sugar, lime juice and salt. Pour over the corn/avocado mixture. Stir. Serve the salsa over the grilled chicken. Yum! We had this with baked potatoes and salad.

Orzo with Chicken, Mushrooms and Red Peppers

Yes, I realize this isn't really baking...... but it's half my blog and I can post whatever I want. This recipe is really, really good. I like to leave the mushrooms out because I hate them.... but sometimes I put them in for Sam. It is good either way. I forgot to take a picture last time I made it, so you can just use your imagination. Imagine something real delicious looking. This recipe came from Mel's Kitchen Cafe.

1 Tb. olive oil
2 chicken breasts, cut into 1 inch pieces
2 red peppers, chopped
8 oz. white mushrooms, sliced
1 tsp. thyme
3 garlic cloves
1 lb. orzo pasta
8 oz. cream cheese (okay to use reduced fat)
1 c. pasta water
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. freshly grated parmesan cheese (I just use the Walmart brand already shredded in the bag)
Juice from 1/2-1 lemon
Cook the orzo. When done save one cup of the pasta water and drain the rest. Heat the olive oil and cook the chicken until browned. Add mushrooms, peppers and thyme. Cook for 5 minutes. Add the garlic (minced). Cook for 1 minute. Add the cream cheese and stir around until melted. Mix in the reserved pasta water. Now add 1/2 tsp. salt and 1/2 tsp. pepper. Throw in the pasta. I usually don't end up putting all of it in. Lastly add the parmesan cheese and the lemon juice. I usually only put half a lemon's juice in but the original recipe called for juice from a whole lemon..... depends on how lemony you like things. Now go and eat some!

Addicting Mint Brownies

Do not think that the last of posts equals a lack of baking. Oh, no. It just equals a lack of a working camera or a lack of motivation to get on the computer and upload pictures. Christine and I talked over Christmas and I believe we are going to start posting more frequently again.

As many know my favorite candy happens to be York Peppermint Patties, the reason being one of my favorite combos of all time is chocolate and mint. So here we have one (if not the) of my favorite brownies of all time. I only allow myself to make these once a year at Christmas because I love them so much, it's almost impossible for me to stop eating them. I originally got this recipe from one of my college roomates, Jenna. The only change I have made is to add chocolate chips to the brownie batter, because who doesn't love more chocolate? Enjoy!

Brownie:
2 sticks butter
2 cups sugar
4 beaten eggs
4 squares unsweetened chocolate
1 tsp peppermint extract
1 cup flour
3/4 cup chocolate chips

Filling:
4 Tbsp margarine or butter
2 cups powdered sugar
2 Tbsp milk or cream
1/2 tsp peppermint extract
2 drops green food coloring

Ganache:
2 squares semisweet chocolate
4 Tbsp margarine or butter

For brownie, melt the 2 sticks of butter then take off heat. Add the sugar and 4 beaten eggs. In a separate bowl melt the 4 squares of unsweetened chocolate and add the peppermint extract. Mix this into the butter mixture. Add the flour slowly. Stir in chocolate chips. Pour into a greased 9x13 and bake at 350 degrees for 20 minutes. Let it cool on counter for about 10 minutes and then put in the fridge to finish cooling.
For the filling, melt the butter and remove from heat. Slowly add the powdered sugar and then mix in the milk, extract and food coloring. Frost the cooled brownies and refrigerate again to harden.
For the ganache topping, melt the chocolate and butter. Mix and pour over the brownies and put it back in the fridge to harden.
Enjoy and try to find a way to not eat the entire pan.